Japanese sake brewing as UNESCO’s Cultural Heritage
Japanese traditional sake brewing was listed as a UNESCO’s Cultural Heritage in 2024 for its high level of technique with Koji mold that has been passed down for generations.
Japanese traditional alcoholic beverages, including sake and Shōchū, are basically made from grains and water with koji mold which is used to convert starch in the ingredients into sugar. The process requires great skill and experience for controlling the temperature and the humidity to ensure the desired taste and quality, so only the master brewers called “Toji” can take care of it at each brewery.
Wherever you visit in Japan, there will always be some breweries producing sake or Shōchū with the local ingredients. And to learn and enjoy the local alcoholic beverage is to come into contact with the tradition and the culture of the region.
Try some sips to feel the flavor of your destination and visit an Izakaya to Kanpai with the locals!!